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Coconut Cream Pie
Ingredients:
1/2-15 oz. pkg. refrigerated pie crusts
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 large egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
1 1/3 cups flaked coconut
8 oz. container whipped topping
Instructions:
Prepare 1 pie shell according to directions on package. Once baked, let cool.
In medium bowl, beat egg yolks, set aside.
In medium saucepan stir together sugar, cornstarch and salt. Add the milk slowly and stir until smooth. Over medium heat, cook mixture for one minute once it boils.
Add small amount of the milk mixture to eggs and stir. Beating rapidly add the egg and milk mixture to the saucepan, beating rapidly to prevent eggs from curdling. Turn heat on low and cook, stirring constantly for about 2 minutes or until mixture is thick. Remove from heat and add butter and vanilla extract. Add 1 cup coconut to mixture, stir to incorporate. Set filling aside, stirring occasionally until cooled.
Once filling and crust are cooled fill the crust with the coconut cream. Cover with plastic wrap placed directly on filling. Chill in refrigerator for 3 hours.
In a small skillet toast the remaining 1/3 cup coconut over medium heat until slightly browned. Set aside.
When ready to serve spoon or pipe whipped topping over cream filling. Garnish with toasted coconut.
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